• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bariatric Cookery

Just another WordPress weblog

TwitterFacebookInstagramUSA
  • Home
  • Shop
    • Cart
    • Checkout
    • My Account
    • Logout
  • Surgery & Faq’s
  • About Us
  • Blog
  • Recipes
  • Press
  • Contact

Baked Aubergine/Eggplant ‘Baba Ghanoush’ with Minted Courgette/Zucchini Salad

July 25, 2017 Leave a Comment

Baked Aubergine/Eggplant ‘Baba Ghanoush’ on Bariatric Portion Plate

 

After a couple of days away to celebrate my birthday it’s good to be home and back cooking some bariatric-friendly style food. I enjoy being fed so don’t imagine for one moment I don’t indulge whilst away and don’t regard food as being ‘good’ or ‘bad’ (just food) but portion control is where I can falter, so a few days off plan a little is enough for me and I then almost enjoy the ritual of getting back to a regime I feel very safe with.

 

But don’t be fooled into thinking this seemingly simple looking dish is restrictive, bland or boring – it’s bursting with all the complex flavours of the baba ghanoush dip after which is named and been inspired by. It’s a stuffed aubergine/eggplant bake made with lamb, onion, carrot and chermoula spice blend, served with a fresh courgette/zucchini and mint side salad. It doesn’t need anything else …

 

It’s the dish I chose to make this evening from scratch but can be made ahead and then baked later for serving if you wish to cut down on last minute prep time. You can also reduce the amount of fat per serving by replacing the hard grated cheese with just a dusting of grated Parmesan – I’m not quite ready for that as yet …

 

BAKED AUBERGINE/EGGPLANT BABA GHANOUSH WITH MINTED COURGETTE/ZUCCHINI SALAD

Ingredients

METRIC/US

4 aubergine/eggplant

low-fat cooking spray or mist

2 onions, peeled and chopped

2 carrots, peeled and chopped

salt and freshly ground black pepper

500 g/1 lb lean lamb mince/lean ground lamb

1 lamb stock cube, crumbled

6 tsp chermoula spice blend (ready mixed or see note below)

75 g/¾ cup low-fat hard cheese, grated

2 courgettes

1 tbsp olive oil

1 bunch fresh mint (about a handful of stalks), finely chopped

1 lime, cut into wedges, to serve

 

Method

  1.  Preheat the oven to 220 C/425 F/gas 7.
  2.  Slice the aubergines/eggplant in half lengthwise then cut diagonal criss-crosses into the flesh, 1 cm/½ inch apart. Cut the flesh deeply but avoid piercing the skin. Spritz with low fat cooking spray or mist. Place on a baking tray and bake in the oven for about 30 minutes until soft and slightly browned.
  3.  Meanwhile, spritz a non-stick pan with low-fat cooking spray or mist. Heat, add the onion and carrot and cook gently for about 5 minutes to soften. Season to taste with salt and black pepper.
  4.  Turn the heat to medium and add the lamb. Cook, breaking up the meat until it is no longer pink. Add the crumbled stock cube and chermoula spice with a small splash of water, reduce the heat and cook for 5 minutes. Remove from the heat.
  5.  Once the aubergine/eggplant is cooked (the flesh should be very tender and soft) remove from the oven and scoop out the flesh with a spoon, keeping the skin intact.
  6.  Mix the aubergine flesh with the lamb and taste and adjust the seasoning if necessary. Preheat the grill/broiler to high.
  7.  Fill the aubergine/eggplant skins with the lamb mixture and sprinkle with the cheese. Grill/Broil until the tops are golden.
  8.  To make the side salad – cut the courgette/zucchini into strips with a peeler and place in a bowl. Add the oil and mint and toss to mix.
  9.  Serve the baked aubergine/eggplant with the salad and a lime wedge to squeeze over the salad.

 

SERVES 4

WLS PORTION: ½

 

CALORIES PER PORTION: 392

PROTEIN: 44.6g

CARBOHYDRATE: 23.7g

FAT: 13.7g

NOTE: I used a ready mixed chermoula spice blend but you can make your own and store in an airtight jar in a cool, dark place. Mix 2 tbsp ground cumin with 1 tbsp ground coriander, 1-1½ tsp chilli powder (to taste), 1½ tsp ground sweet paprika, 1 tsp ground cinnamon, ¾ tsp ground allspice, ¾ tsp ground ginger, ½ tsp turmeric and ½ tsp cayenne.

 

Image © copyright of Bariatric Cookery (UK) Ltd

 

Related Articles:

  • Not Quite The Real Greek!Not Quite The Real Greek!
  • Better Than A Takeaway …Better Than A Takeaway …
  • Stuffed Mediterranean VegetablesStuffed Mediterranean Vegetables
  • Something Spooky for the Weekend!Something Spooky for the Weekend!
  • Shepherd’s Pie with Cheesy Watercress MashShepherd’s Pie with Cheesy Watercress Mash
  • Lamb Souvlaki With Yogurt SauceLamb Souvlaki With Yogurt Sauce
  • Early Summer 2017 Bariatric Cookery Newsletter Out Now!Early Summer 2017 Bariatric Cookery Newsletter Out Now!
  • Sichuan Roasted AuberginesSichuan Roasted Aubergines
  • Classic Veggie Comfort: Aubergine/Eggplant ParmigianaClassic Veggie Comfort: Aubergine/Eggplant Parmigiana
  • Make More Of WLS-Friendly Roast Chicken – By Doing Less!Make More Of WLS-Friendly Roast Chicken – By Doing Less!
  • It’s Too Late/Too Hot/I’m Too Busy/I Forgot To Cook. What Next?It’s Too Late/Too Hot/I’m Too Busy/I Forgot To Cook. What Next?
  • I Knew You Were Coming So I Baked A Cake …I Knew You Were Coming So I Baked A Cake …

Tags: aubergine/eggplant, courgette/zucchini, lamb, mint, salad Categories: Green bariatric recipes, Recipes

Reader Interactions

Leave a Comment Cancel

sidebar

Blog Sidebar

Categories

  • Bariatric Basics
  • Bariatric Beginnings
  • Bariatric Bento Box Gallery
  • Bariatric Budget Buster Recipe
  • Bariatric Buzz
  • Bariatric Cookery Pantry Plus+ Recipe
  • Bariatric Portion Plate Gallery
  • Carol’s personal goals
  • Coping mechanisms
  • Copyright
  • Disclaimer
  • Events
  • Exercise
  • Fashion & Beauty
  • Food and Nutrition Basics
  • Food Roundup
  • Foodies News
  • FREE bariatriccookery.com newsletter
  • Health and Fitness
  • In the news!
  • Kitchen equipment news and tips
  • Letters and messages
  • Menus
  • Metric and US Conversion Chart
  • Plastic surgery
  • Pre-Op Advice
  • Recipes
    • Amber bariatric recipes
    • Green bariatric recipes
    • Red bariatric recipes
  • Research
  • Seasonal Food
  • Super Simple Recipe
  • Support Groups
  • Surgical Options
  • The Bariatric Bee Tips
  • The Bariatric Cookery Solo Dining Club
  • The Bariatric Lunchbox Club Meal Idea
  • Uncategorized
  • Vitamins, minerals and other supplements
  • Weight Regain
Ramsay Health Banner Ad For Website

Ramsay Health Care UK sponsoring Weight Loss Surgery with Bariatric Cookery

How can Baricol support you? Find out more and request a free sample.

Footer

  • Home
  • Shop
  • Surgery & Faq’s
  • About Us
  • Blog
  • Recipes
  • Press
  • Contact
© Web Design by Brooks Creative

Web Design by Brooks Creative

Bariatric Cookery. All Rights Reserved

7ads6x98y